Monday, September 17, 2012

Monkey Monday: Fruit & Herb

I've been fascinated by fruit and herb combinations this summer; and today I've spent too much time on SmellyBlog already sharing the 6 salads that dominated our summer menu (well, we mostly picniced by the beach, regardless of the weather). I'm always looking for more recipes and ideas, and am happy to hear yours: have you been using any fruit and herbs in cocktails, salads, agua frescas or what not?
Comment and enter to win a fresh slice of my 1st batch of Vetiver Racinettes soap!
(More on that tomorrow...).

9 Comments:

I've been making wine and cordials lately. Elderberry wine, blackberry wine and plum cordial, Asian pear cordial, and peach and lavender cordial. I'm also experimenting with saving the stones of plums and peaches and adding them to vinegars. It suppose to flavor the vinegar, we'll see. Best flavored vinegar is nasturtium vinegar. Wonderful. Pour near boiling rice wine vinegar over a quart jar of nasturtium flowers. Let sit over night, then strain. Wonderful color and it has a sweet, peppery, slightly anise flavor-tastes like nasturtiums. I wouldn't advise putting in the leaves or the seed pods, it makes it a bit bitter and too strong. Seed pods can be pickled and used like capers.

cheesegan, Thank you for all the ideas, inspirations and recipes!No luck growing a single nasturtium here... I didn't even remember that I planted them! Non even sprouted. Will have to try a sunnier balcony next summer... And speaking of fruit stones - have you ever tried malepi - aka black cherry kernels? They look like tiny almonds and are sold whole or ground in Greek stores. Delicious in pastries.

Susan, Even just commenting with your favourite fruit and/or herb not in combination counts - which you just did!Which would qualify you for entering the draw to win a Vetiver Racinettes soap bar - with vetiver root and kaffir lime leaves! :-) So - don't be shy, readers, and come out and say something!

I had some vegetarian guests this summer and I tried a variation of a brochette I usually make with duck magret and apricots..I made skewers of fresh paneer and apricot halves alternatively..brushed some good herbal arbequina olive oil over them..slightly smoked them over the barbecue grill and before serving I prinkle over some freshly cut basil leaves and tiny drops of wine vinegar..Thanks for this fun draw, Ayala..will definitely try your reecipes this coming weekend..

I'm about to make a couple of batches of soap, one coloured with spirulina powder and one with chlorella powder. Ok, I know these don't really count as herbs, but I'll probably scent one with peppermint and clary sage (I've accidentally acquired so much peppermint oil, I'll probably have to give it away), and the other with some sort of vetiver/rosemary/lavender blend. Not sure whether that will work.

Ayala, if it's not giving away a trade secret, can you tell us how much essential oil do you put in your soap per pound of oils?

I love to make aguas frescas they are a great alternative to sugary drinks. One of my favorite receipes is to use hibscus,rose hips,lemongrass,cinnamon sticks,mango,pineapple,mexican lime juice,rasberries and honey. It smells divine and it feels as if the scent lingered in your palate.Oh and it also taste amazing! Refreshing, a bit tarte and fruity. Cheers, F_N

Muza - It's amazing how well mango goes with herbs. Banana and basil is a new one for me. Try a cold soba noodle salad with mango, lime and cilantro and dark sesame oil. Sublime!

Fiona - Your soaps sound spectacular. Especially the clary sage. I find mint in soap could be too tingly - so be careful! I am not the one making the soap, just the scent. Rough calculation based on the yield of soap for this batch is about 20gr per kilo. But it always also depends on the particular scent you're using - some are stronger than others.

Fragrant Ninja - Your agua fresca sound spectacular - so complex! Almost like a perfume on it's own. So far I only tried making cantaloupe agua fresca, with a little bit of spearmint. It was divine. I got a whole book on scenting/flavouring waters with very little calories too. Yet to try the recipes (need to wait till summer) - but you may be interested. It's called Cool Waters by Brian Preston-Campbell.

About Me

Ayala Moriel, the Nose and the founder of Ayala Moriel Parfums, creates natural artisan and bespoke perfumes that are inspired by her deepest emotions and memories from her childhood landscapes of the Mediterranean.